Make the marshmallow dust: Combine the powdered sugar and arrowroot powder. You'll use a few tablespoons of this mixture to dust the cake pan and the rest will be used for dusting the finished marshmallows.
Prepare a cake pan: Line a 9x9 cake pan with parchment paper and sprinkle in the marshmallow dust. Alternatively, I have used plastic wrap and coconut oil to prevent sticking. Either method works. The oil is less messy in my opinion.
Bloom the gelatin: In your stand mixer add the gelatin and ½ cup of cold water, whisk to combine, let it sit while you make the sugar syrup.
Make the sugar syrup
Make the sugar syrup: In a medium-sized saucepan over medium heat, bring to a boil the remaining 1/2 cup of water, sugar, and honey. Using a candy thermometer, bring the sugar syrup to 240°F.
Make the marshmallows in your stand mixer
MIx on low: Turn the mixer on low and break up the gelatin mixture. Sometimes I use a spatula for this step. You want to get the gelatin off the sides of the mixer and broken up so the sugar syrup can melt it evenly. Try to do this a few minutes before the sugar syrup reaches full temperature.
Add the sugar syrup: With the mixer still on low, slowly add the hot sugar syrup. Mix on low and slowly begin increasing the temperature as the mixture cools slightly. Approximately 3 to 5 minutes.
Mix on high: Once the mixture is well combined and starts to get a little bit fluffy turn the mixture on high. Beat for about 8 minutes.
Add the salt and vanilla: You can use another flavoring here such as strawberry, lemon, or peppermint. You can also add a few drops of food coloring for colored marshmallows.
Continue to mix on high: Mix for another 3 to 4 minutes. The mixture will be very sticky.
Prepare the marshmallow to set
Scrape: Scrape the mixture into your prepared cake pan. It's a good idea to oil your spatula to help with all of the stickiness.
Cure: Let the marshmallows sit for 5 to 6 hours before cutting.
Cut and dust the marshmallows
Cut: Turn the marshmallows out and cut with an oiled knife into 25 pieces. Dust the marshmallows with the remaining marshmallow dust.
RECIPE TIPS
Make-ahead: Marshmallows will last 4-5 days at room temperature in a tightly covered container.Flavor variations: You can create different flavors by adding that flavor between steps #5 & #6. (For example 1/2 tsp cinnamon, lemon oil, orange oil, OR 1/4 tsp peppermint extract). Food coloring can also be added if desired. Presentation variations: The cut sides are sticky. Roll the sticky edges in sweetened powdered chocolate, colored sugar, cinnamon-sugar, or toasted coconut.Fluffy French Marshmallows: Egg White StepPerfect for marshmallow filling in cakes and if you want to pipe these marshmallows. Using the egg whites will give you a consistency perfect for piping homemade peeps. Once they set up they are just like pillowy marshmallows. The egg white step was included in the original recipe. Adding egg whites gives you a softer and more fluffy marshmallow. They're delicious, but over time I've found that this step isn't absolutely necessary and sometimes I don't want to do the extra step. This step also requires you to heat the gelatin in a double boiler.
Bloom the gelatin: Dissolve the gelatin in a bowl over a double boiler (instead of in the stand mixer), whisk, to combine and let it bloom. When you start to beat the egg whites, turn the double boiler on to heat and dissolve the gelatin mixture.
Make the sugar syrup: Once the sugar mixture reaches 230 degrees F, begin whipping the egg whites and salt in a stand mixture to the point of a very soft peak.
Beat the egg whites: Once the sugar mixture reaches 24o degrees F, lower the mixer speed to the lowest setting, and slowly drizzle the syrup into the egg whites. NOTE: You want to pour it between the whip and the side of the bowl.
Whip the mixture at HIGH speed for about 2 minutes to cool the mixture slightly.
Return to low speed and then add the dissolved gelatin in the same way you added the sugar syrup. Scrape the gelatin bowl to make sure that is all added to the egg white mixture.